Daily: 7am - 10:30am
Daily: 12pm - 2:30pm
Sky on 57 showcases a modern interpretation of Franco Asian Cuisine in a setting that offers a bird’s eye view of Singapore and the bay. Located at Tower One on level 57, the 12,000 square foot restaurant offers guests an unparalleled vista while they dine in a relaxed, sophisticated environment.
Justin Quek is arguably one of Singapore's most celebrated chefs and his restaurant, Sky 57, opened with much fanfare as Singapore celebrated the return of one of its prodigal sons. 5 years on, we were excited to be part of the after party on the occasion of my good friend's visit to Singapore.
As the name suggests, Sky 57 is perched on the 57th level (top floor) of the iconic Marina Bay Sands and plays neighbour to the infinity pool (accessible to hotel guests). The view is naturally awesome, boasting a birds eye view of the marina bay area but only if you are seated in the alfresco area where the bar is. Still, you do get a limited view of the surroundings if you manage to snag a window seat.
Complimentary Bread - There were a few different flavours of bread but all came across as average. Well, at least it helps you tide over the hunger pangs until the real food is served.
JQ's Signature (+$5) - Chef Justin Quek's signature Foie Gras Xiao Long Bao (小笼包) required a top up of $5++ for a total of five pieces. The skin was a wee bit too thick but I loved the richness of flavours in the soup and filling; a hint of truffle starts off before the taste of foie gras kicks in together with a mild porkiness from the meat, which had bits of chewy fat for that added texture. A beautifully concocted and excellent dish in my humble opinion. Caveat - you must like foie gras to really enjoy this dish.
Jerusalem Artichoke Velouté - The velouté proved to be a great follow up to the xiao long bao; Creamy and rich without coming across as too heavy on the palate. Coupled with mild saltiness from the bacon bits, a crispiness from the croutons and crunchiness of the diced artichoke, it was a delight to consume. I hear the other soup option on the lunch menu, the Pumpkin Infused Superior Broth, was very good as well.
Wagyu Beef (+$5) - I'm not sure this was worth the additional $5++ top up. Granted, the boneless wagyu beef was very tender with a tinge of red in the center and a light sweetness from being marinated in hoisin sauce. Finished off with a light sprinkle of salt and two miserable stalks of vegetable. Decent but definitely not wow and rather nauseating after the second piece.
Due to the word limit, see my entire review and pictures here.
The restaurant is opened by local well known chef Justin Quek. It is located at level 57 with a great view overlooking the garden by the bay. The view would much have the weather been not so hazy. Maybe if that is the case, we would be dining outside and enjoying the view. Today we are having the 3-course restaurant week lunch which costs $40++ per person.
We start the meal with the bread basket, served with butter. There are 4 types of bread : cheese, Japanese, baguette and herb. The baguette has quite a hard crust. The cheese one is most yummy to have. The bread is refillable.
Starter : Kurobuta Wanton
Sauteed prawns, lobster & tomato fondue
The overpacked wantons look more like siew mai with filling threatening to come out. It tastes quite flavourful and juicy.
Main Course : Sakura Chicken
Sauteed mushroom, potato mousseline, Shao Xing wine sauce
The dish is fragrant and reminds me of the Herbal Emperor Chicken 药材皇帝鸡 with its smell. Although served with cream sauce, the sauce is light with asian flavours in it. The chicken is very tender and tears easily from the bone.
We also order the resturant's signature JQ's Signature Foie Gras Xiao Long Bao 鹅肝小笼包 ($25++).
The xiao long bao has quite an amount of soup inside. It has the strong flavour of foie gras and truffle in it too. But I feel that the skin of the xiao long bao is a bit too thick. The staff has replied that such thick skin is needed in order to hold the soup.
Dessert : JQ's Signature Freshly baked fine apple tart, vanilla ice cream
Unlike that the usual apple tart, the thinly sliced apple lies on a thin crispy pastry skin. I like the flakiness of the tart, which is balanced by the ice cream. I am a bit sad that the ice cream melts rather fast, which makes one feels the need to rush through the dish.
Overall it has been an enjoyable lunch with JQ asking about the meal. The guy has a great memory of remembering us.
The service was great and they are very attentive to you.
Our table's view was great as we get to see the city and the merlion. (was with a friend who hasn't been to Singapore before)
The food was excellent. 3 tier stand and the JQ signature dish, Foie Gras Xioa Long Boa.
The only part that was saddens me was that I have to finish the ice cream 1st before eating the cakes and snacks as it was melting. Other than that it was well.
Lots of flavours from savoury snack to sour/sweet combination bites. (a mixture of both taste)
Love the gula melaka macaron, fried oyster, creme brulee and the white truffle chocolate. (those hit the spot for me)
It also came to my attention that some of the customers stands had different cakes as well. Maybe it's because they changed it due to shortage that i don't know.
Overall with the view and ambience, It was a really good high tea.
For full review and photos, please visit:
Overall the 3-tier items were mostly unremarkable and tasted very average, was expecting a better quality afternoon tea from Sky on 57... Only the starter, fried oyster tempura and the gula java macarons were really good.
Service was average as the staff were quite busy to juggle between guests who were still having lunch and guests having afternoon tea.. Hope they can improve the service for guests who were here for the high tea as well as the quality of the high tea items.